1. Mix yeast and soymilk. Let stand until foamy.
2. Mix Sugar and Matcha. Add to soymilk mixture.
3. Add in egg replacer, melted margarine, flour and salt.
4. Mix and knead for 5 minutes.
5. Set aside. Cover and rise for an hour and a half. It should double in size.
6. Once doubled, roll it out onto a flat surface (floured if necessary) in a horizontal rectangular shape.
7. Cover and let it rest for 10 minutes.
8. In a small separate bowl, mix brown sugar, cinnamon, almonds and almond extract.
9. Melt Margarine and spread over dough.
10. Cover dough with filling ingredients.
11. Roll up dough from bottom to top.
12. With a sharp knife, cut the center of the roll first and then keep cutting down the center of each remaining portion until you have 12 or 8 pieces.
13. Place rolls in a lightly oiled baking dish.
14. Cover and let them rise one last time for 45 minutes.
15. Preheat the oven to 400 F.
16. After rising, bake at 400 F for 10-15 minutes.
17. For the icing beat together all of the ingredients. I would add soymilk 1 tablespoon at a time.
18. Let the rolls cool slightly.
19. Top with icing, sprinkled cinnamon and more almonds. Serve with a tall glass of non dairy milk. Yum!
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